Salmon, Preserved. — Amongst the
many fish preserved by the heat process and
put up in tins, salmon is undoubtedly the best.
Hence its enormous and daily-increasing con-
sumption in this country. A few years ago
it was 2)ut up in considerable quantities by the
Scotch firms at Aberdeen, as at certain seasons
of the year it could be obtained at a very
moderate cost. But the Scotch is now almost
supplanted by American salmon, which is put
up in California, Oregon, New Brunswick,
Salvador, and in other districts where it can
often be bought by the preservers at one penny
per pound. This salmon in tins is retailed in
ordinary shops from eightpence to a shilUng
per pound, according to the popularity of the
"brand" and the position of the firm whose
label is attached. There are some brands,
however, to be obtained at a much cheaper rate,
and at the same time they are quite equal to
those for which a higher price is asked. The
best way of dealing with tinned salmon is to
stand the tins, their tops having been previously
cut off, in boiling water till the contents are
warmed tkrough, for it must be remembered that
the salmon is already thoroughly cooked ; or it
may be made into " fish-cakes." Good preserved
salmon will turn out whole, and so excellent is
it that it takes a good judge to distinguish
between it and the fresh-cooked fish. It is
certainly a very valuable addition to our food
supply.
Salmon Pudding.— Take half a pound
of cold dressed salmon freed from skin and
bone. Te;ir it into flakes, then pound it in a
mortar to a smooth paste. Boil a quarter of
a pound of grated crumbs in as much milk as
these will absorb. Beat these ingredients till
they form a smooth paste, and when cool mix
this with the salmon, and add a seasoning of
salt and cayenne, a grate or two of nutmeg,
and half a tea-spoonful of essence of anchovies.
Pound the pudding again until the seasoning
is thoroughly incorpoi-ated, and add two or
more weU-whisked eggs.✪ Salmon Pudding Press the prepara-
tion into a thickly-buttered mould, and bake
in a moderate oven ; or, if preferred, roll it
into the shape of a roly-poly pudding, di-edge
it well with flour, and wrap it first in buttered
paper and afterwards in a pudding cloth.
Fasten the ends, and steam the pudding
until done enough. Turn it out carefully, and
serve with thin custard sauce flavoui-ed with
laurel-leaf. The pudding will be richer if
cream is used instead of milk, and if additional
eggs are allowed. Time to steam or bake the
pudding, a little more than half an hour. Pro-
bable cost, exclusive of the cold salmon, 8d.
Sufiicient for four or five persons.
Salmon, Raised Pie (to be served cold).
— Take two pounds of fresh salmon, and one
and a half pounds of whiting forcemeat.
Remove the skin and bone from the salmon,
cut it into neat slices, and season each slice
separately with salt and cayenne. Line the
pie-mould with pastry (see Raised Pies), and
fill with alternate layers of forcemeat and fish,
and let forcemeat form the undermost and
uppermost layer. Cover the pie with pastry,
and finish in the usual way. Bake, and when
✪ Salmon, Raised Pie
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AI-modernized reading of the original text
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Salmon, Preserved. — Amongst the
many fish preserved by the heat process and
put up in tins, salmon is undoubtedly the best.
Hence its enormous and daily-increasing con-
sumption in this country. A few years ago
it was 2)ut up in considerable quantities by the
Scotch firms at Aberdeen, as at certain seasons
of the year it could be obtained at a very
moderate cost. But the Scotch is now almost
supplanted by American salmon, which is put
up in California, Oregon, New Brunswick,
Salvador, and in other districts where it can
often be bought by the preservers at one penny
per pound. This salmon in tins is retailed in
ordinary shops from eightpence to a shilUng
per pound, according to the popularity of the
"brand" and the position of the firm whose
label is attached. There are some brands,
however, to be obtained at a much cheaper rate,
and at the same time they are quite equal to
those for which a higher price is asked. The
best way of dealing with tinned salmon is to
stand the tins, their tops having been previously
cut off, in boiling water till the contents are
warmed tkrough, for it must be remembered that
the salmon is already thoroughly cooked ; or it
may be made into " fish-cakes." Good preserved
salmon will turn out whole, and so excellent is
it that it takes a good judge to distinguish
between it and the fresh-cooked fish. It is
certainly a very valuable addition to our food
supply.
Salmon Pudding.— Take half a pound
of cold dressed salmon freed from skin and
bone. Te;ir it into flakes, then pound it in a
mortar to a smooth paste. Boil a quarter of
a pound of grated crumbs in as much milk as
these will absorb. Beat these ingredients till
they form a smooth paste, and when cool mix
this with the salmon, and add a seasoning of
salt and cayenne, a grate or two of nutmeg,
and half a tea-spoonful of essence of anchovies.
Pound the pudding again until the seasoning
is thoroughly incorpoi-ated, and add two or
more weU-whisked eggs. Press the prepara-
tion into a thickly-buttered mould, and bake
in a moderate oven ; or, if preferred, roll it
into the shape of a roly-poly pudding, di-edge
it well with flour, and wrap it first in buttered
paper and afterwards in a pudding cloth.
Fasten the ends, and steam the pudding
until done enough. Turn it out carefully, and
serve with thin custard sauce flavoui-ed with
laurel-leaf. The pudding will be richer if
cream is used instead of milk, and if additional
eggs are allowed. Time to steam or bake the
pudding, a little more than half an hour. Pro-
bable cost, exclusive of the cold salmon, 8d.
Sufiicient for four or five persons.
Salmon, Raised Pie (to be served cold).
— Take two pounds of fresh salmon, and one
and a half pounds of whiting forcemeat.
Remove the skin and bone from the salmon,
cut it into neat slices, and season each slice
separately with salt and cayenne. Line the
pie-mould with pastry (see Raised Pies), and
fill with alternate layers of forcemeat and fish,
and let forcemeat form the undermost and
uppermost layer. Cover the pie with pastry,
and finish in the usual way. Bake, and when